Ingredients
- 1 cup Plain Greek yogurt
- 4 cloves Fresh garlic Finely chopped
- 2 tbsp fresh ginger Finely chopped or grated
- 4 tbsp Serious Foodie Asian Fusion spice blend you can substitute with store bought or homemade tandoori masala
- 1/4 cup neutral vegetable oil Canola, safflower, or sunflower work well
- juice from 1/2 lime
- salt and pepper To taste
- 3 pounds chicken We prefer bone-in skinless thighs, but any type of chicken works
Instructions
- In a large bowl, combine the yogurt, garlic, ginger, Serious Foodie spice blend, oil, lime juice, salt, and pepper. Stir well, until marinade is uniform.
- To prepare chicken pieces, make small cuts into the flesh, so the marinade fully infuses with the meat. Add the chicken to the bowl, and turn to coat. Cover, and refrigerate for at least 2 hours, but overnight works best.
- Preheat the grill, brush grates with oil, and cook the chicken, basting periodically with vegetable oil or melted butter, over medium-high heat until blistered and cooked all the way through, at least 25 minutes.
- Serve with a side of Serious Foodie Sri Lanka Coconut Lime hot sauce, some naan (or other flatbread such as pita), basmati rice, grilled Indian style veggies, a bunch of Indian condiments, or pickled spicy veggies.
Notes
Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?" The red color comes from food coloring. If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores. One teaspoon added to the yogurt marinade works just fine.
This same marinade works well with lamb, or a meaty fish such as swordfish.
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